By Julia Westhoff
As some of you know, I’m 9 months pregnant and waddling around like a circus elephant. Being pregnant in the summer is about as much fun as I thought it would be. But if there’s one thing I’ve definitely been enjoying, it’s eating for two. I can justify my strange late night food cravings. Sometimes it’s been scrambled eggs, other times Grape Nuts with lots of sugar. But one that’s been particularly fun is my 9 p.m. need for crepes. I know I’ve already posted a couple of recipes involving nutella – let’s go ahead and add one more to the repertoire, shall we?
Crepes are amazing for many reasons:
1) They allow for us to put things like nutella, or ham and cheese, on what is essentially a pancake.
2) They are socially acceptable eating for breakfast, lunch, dinner, or a midnight snack.
3) You can make the batter ahead of time, and enjoy it for days.
The following is a basic crepe recipe. You can essentially turn anything in the fridge into a topping for crepes. Fruit, veggies, meat, cheese, ice cream – anything goes well with a crepe. I am pretty partial to nutella and bananas, but swiss cheese and ham is a close second. I usually make several at a time, and take one for breakfast or lunch the next day (if it lasts…).
Recipe after the jump.
Basic Crepes (serves 4)
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Add filling onto the crepe, and fold while in pan.